Charleston Bread Pudding With Whiskey-Soaked Raisins

Try this Charleston Bread Pudding With Whiskey-Soaked Raisins recipe
Charleston Bread Pudding with Whiskey Soaked Raisins

Lady Lexis Sweets 

This May welcomes the return of the Harlem EatUp! Festival from May 19th – 22nd, celebrating the food, culture, and entertainment that makes Harlem’s cultural tapestry so vibrant and rich. This year’s festival will bring together dozens of local restaurants, artists, and businesses for a memorable weekend of guest chef dinners, grand tastings, art exhibitions, and more. To celebrate the festival, The Daily Meal has partnered with Harlem EatUp! to bring you delicious recipes from a few of Harlem’s finest restaurants. This week, Sharon Gonzalez and Lexis Dilligard of Lady Lexis Sweets bakery have shared their family recipe for Charleston Bread Pudding. Because Lady Lexis Sweets knows better than anyone that “stressed” turned around spells “desserts,” this family recipe is sure to put a smile on your face.
6
Servings
265
Calories Per Serving
Deliver Ingredients

Notes

Co-founded by Chef Marcus Samuelsson and Herb Karlitz of Karlitz & Co., Harlem EatUp! is an annual neighborhood festival made possible by support from sponsors including Citi, Aetna, Bordeaux Wine Council and Macy’s. Proceeds from Harlem EatUp! will go to City Meals on Wheels, Harlem Park to Park and Historic Harlem Parks. For ticket information and to learn more about the festival, please visit http://harlemeatup.com/

Ingredients

  • 1  Cup  soaked raisins (raisins soaked in a bowl with bourbon or whiskey)
  • loaf of day old bread (the older the better)
  • 1  Cup  sugar
  • stick of butter, melted
  • 3  Cups  milk, room temperature
  • 1  Tablespoon  cinnamon
  • 1/2  Teaspoon  nutmeg
  • 1  Teaspoon  vanilla extract
  • Dash of salt

Directions

Set aside a non-stick 9-by-13-inch pan. Pre-heat the oven to 350 degrees F.

Place the cup of raisins in a bowl. Cover it with bourbon or whiskey.

Cube the loaf of bread into a big mixing bowl. Pour in the sugar, butter, milk, cinnamon, nutmeg, vanilla, and salt.

Drain the raisins. Add the raisins to the bread mixture. Mix together until combine. Pour into the pan.

Bake for 25 minutes or until golden brown.

Allow it to cool until warm to the touch, slice and serve.

 

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
35g
27%
Protein
5g
11%
Vitamin A, RAE
105µg
15%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
160mg
16%
Choline, total
3mg
1%
Fiber, total dietary
5g
20%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
24mg
8%
Niacin
2mg
14%
Phosphorus, P
146mg
21%
Selenium, Se
5µg
9%
Sodium, Na
113mg
8%
Vitamin D (D2 + D3)
1µg
7%
Water
117g
4%
Zinc, Zn
1mg
13%

Bread Pudding Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Pudding Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

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